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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A stack of three perfectly golden brown sourdough pancakes sitting on a white plate, backlit by sunlight.
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Make light, airy, and tangy sourdough pancakes using your unfed starter discard. This easy, one-bowl recipe delivers consistently delicious results perfect for a weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (whole milk recommended)
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the sourdough starter discard, egg, and milk until just combined.
  2. In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Gently fold them together until just mixed. Do not overmix; a few lumps are fine for fluffy pancakes.
  4. Stir in the melted butter or oil.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 10 minutes before cooking.
  • If you prefer a less tangy flavor, you can substitute 1/4 cup of the discard with an equal amount of all-purpose flour and milk.
  • Cook on medium heat to achieve golden brown edges without burning the outside before the center cooks.

Nutrition

Find it online: https://mayaplate.com/sourdough-pancakes-recipe-fluffy-discard/